Description
Boneless chicken breast, soaked in a seasoned buttermilk marinade and double-dredged through a flour and cornstarch coating, then fried until thick, crispy, and golden. These are the homemade chicken tenders that actually deliver.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into strips
- 3/4 cup buttermilk
- 2 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/8 tsp cayenne pepper (optional)
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 large egg
- Vegetable oil for frying
Instructions
- Cut chicken breasts into strips about 1 inch wide, cutting against the grain when possible. Lightly pound each strip to an even thickness, about ½ inch.
- In a bowl, combine the chicken, buttermilk, and half the seasoning blend. Mix well to coat. Cover and refrigerate for at least 30 minutes, up to 4 hours.
- In a shallow dish, whisk together the flour, cornstarch, and remaining seasoning blend. In a separate bowl, beat the egg.
- Remove chicken from the buttermilk one piece at a time, letting the excess drip off. Dredge in the flour mixture, dip in the egg, then coat again in the flour mixture, pressing gently so the second layer adheres. Set aside while you coat the remaining pieces.
- Add 2 to 3 inches of vegetable oil to a deep skillet or Dutch oven and heat to 360–365°F. Fry chicken in batches for 3 to 4 minutes per side, about 6 to 7 minutes total, until deep golden brown. Internal temperature should reach 165°F.
- Transfer to a paper towel-lined plate to drain. Sprinkle lightly with kosher salt while still hot. Serve immediately.
Notes
The Buttermilk Marinade
- Combine chicken, buttermilk, and half the seasoning blend. Minimum 30 minutes; 2 to 4 hours is better. Overnight works, but don’t push past 12 hours.
- Do not rinse the chicken after marinating. The coating helps the flour and egg stick.
- The seasoning blend splits in half: half goes into the marinade, half into the flour mixture.
Frying Tips
- Get the oil to 360–365°F before any chicken goes in. Too cool and the breading absorbs oil instead of crisping.
- Fry in batches. Crowding drops the oil temp and leads to uneven results.
- Double dredge: flour mixture, egg, flour mixture again. Press the second coat on gently.
- Sprinkle lightly with kosher salt as soon as each batch comes out of the oil.
Substitutions
- Buttermilk substitute: 1 cup milk + 1 tablespoon white vinegar or lemon juice. Let sit 5 minutes before using.
- Using pre-cut tenderloins instead of breast: trim the tendon end and skip the pounding step.
- Cayenne is optional but adds a nice subtle heat. Start with â…› tsp and adjust from there.
Storage
- Refrigerate in an airtight container for up to 3 days. Reheat in the oven or air fryer at 375°F.
- To freeze: cool completely, freeze flat, then bag. Reheat from frozen at 375°F for 15 to 20 minutes, flipping halfway.
- Prep Time: 15 mins
- Marinating Time: 30 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Frying
- Cuisine: American
